Sourdough and banana bread had their day in the sun but the real winner was always homemade pasta. This year has been a doozy and the saving grace of subsequent lock downs was, as always, the food. Whether you indulged in cooking classes, ready-made kits, or just lots and lots of takeout, new kitchen skills were put to the test. With a million shapes and flavor combinations, pasta is simultaneously comforting, celebratory and always a crowd pleaser.
Here, Chef Bill Dorrier, Altamarea Group’s Corporate Executive Chef, is happy to share his kitchen skills. With some expert direction, homemade pasta is a fool proof option.
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Hand made filled pasta from Altamerea Group
Liz ClaymanWith a score of restaurants in the Altamerea Group including Michelin Starred Ai Fiori, Osteria Morini, Marea and Nicoletta in New York, New Jersey and DC, Chef Dorrier knows Italian food. The restaurants specialize in whatever is in season, from land to sea as highlighted in a recent and traditional Christmas Eve special, Feast of Seven Fishes.
“When thinking about NYE dinner, you want to create something that pops. Saffron is a great addition to bring color into your pasta.” Says Chef Dorrier, who has a particular affinity for Osteria Morini Soho and the Emiglia Romagna region of food they specialize in. Chef Dorrier, once known for bringing a porchetta spit to Meatopia, a now defunct but all-meat festival, knows his way around regional cuisine. His pasta knowledge, from ravioli to orecchiette and back again, is unparalleled.
A homemade pasta kit to create special dinners at home.
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With restaurants shuffling from takeout to curbside and back again, there are so many ways to support your local restaurants and grocers and make a New Year’s pasta dinner extra special. Read through for more tips and tricks for taking your noodle love to the next level and making your last bites the best.
“Incorporate a few strands of saffron with yours eggs while making your dough. This will add a beautiful red hue.” His saffron technique is two pronged. One for those making the dough and one used as an eye popping finishing touch. “Finish the pasta with a simple lemon butter sauce and bring it to the next level by topping it with caviar.”
Homemade pasta from Altamarea Group
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Can’t find saffron? Head to the local fishmonger and snag some squid ink. As Chef Dorrier explains, “the pasta takes on a deep purple/black color. The flavor of squid ink is mild and does not have an overpowering fish taste. Same as with the saffron, add a tablespoon to your eggs while making your dough. Create a sauce with your seafood of choice. I recommend crab or lobster.”
What about those who really want to dig in on luxury?
“It doesn’t get more luxurious than truffles. For this, keep the pasta simple – tagliatelle with butter and parmigiana cheese and top with shaved white or black truffles. This is what you want eat for last dinner of 2020.”
Of course, dinner isn’t complete without a midnight toast. Chef Dorrier’s advice? “Pair any of the above with a glass (or bottle) of your favorite champagne and you have a perfect meal to help ring in the new year!”
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The Link LonkDecember 31, 2020 at 01:43AM
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What To Make For Your Last Meal Of 2020? Fancy Pasta, Of Course, With A Twist - Forbes
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